Quality of Indian rice.

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1980) Quality of Indian rice. Journal of Food Science and Technology, 17 (4). 189-193, 19 ref..

PDF JFST_Vol.17(4)_189-193.pdf Restricted to Registered users only Download (465kB)

Abstract

100 tall Indian rice var. were assessed for quality type, gelatinization temp. (GT), grain type and protein content. The typical Indian rice is of quality type III (non-sticky but soft after cooking), intermediate GT (70-72 degree C), medium length (5-6 mm), quasi-slender shape (length:breadth ratio (L/B) 2.4-3.0) and small size (grain wt. 12-18 mg). However, many S. Indian var. are of quality type II (non-sticky and harder upon cooking) and have a moderately high GT (72-74 degree C); several samples of N. Indian rice are scented (type IV); a good number are long (6-7 mm) and slender (L/B greater than 3). Several rices from Gujarat and Maharashtra are tiny (wt. less than 12 mg); those of Kerala are generally bold (L/B 2-2.4) and big (18.23 mg). In contrast, the var. from the N.-E. and N.-W. hill regions of India are typically of quality type V or VII (sticky or very sticky) and have a low to very low GT ( less than 70 degree C), are bold or round in shape (L/B less than 2.4) and big or giant in size ( greater than 18 mg). Protein content (in milled rice) varied widely (6-13%), but 40% of the samples had greater than 9% protein (dry basis).

Item Type:	Article
Uncontrolled Keywords:	BREED-; rice, var. & characteristics of Indian; PROTEINS-CEREAL; rice, var. & proteins in Indian; RICE-; var. & characteristics of Indian rice
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Sep 2010 10:38
Last Modified:	05 Dec 2016 11:26
URI:	http://ir.cftri.res.in/id/eprint/6322

Actions (login required)

View Item